Canned Beans
Ingredients
Directions
Prepare and cook
Wash the green beans and cover them with water in a pot.
Cook the beans until tender.
Add ¼ teaspoon of salicylic acid and bring to a boil.
Can and seal
Fill tin cans with the beans and cooking liquid.
Sprinkle a little salicylic acid over the top of the beans and seal the cans.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Green beans
- The main vegetable; cooking softens it to a tender texture before it is packed into cans.
The step that matters
Seal the cans. A tight seal keeps air and microbes out of the packed beans. If the cans do not close fully, the contents can spoil during storage.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Delicate Cake246 recipes
Boiled Frosting69 recipes
Citron Cake68 recipes
Scotch Cake63 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.